中国生产的谷物和块茎的血糖生成指数。
Glycemic index of cereals and tubers produced in China.
作者信息
Yang Yue-Xin, Wang Hong-Wei, Cui Hong-Mei, Wang Yan, Yu Lian-Da, Xiang Shi-Xue, Zhou Shui-Ying
机构信息
Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing, China.
出版信息
World J Gastroenterol. 2006 Jun 7;12(21):3430-3. doi: 10.3748/wjg.v12.i21.3430.
Abstract
AIM
To determine the GI of some cereals and tubers produced in China in an effort to establish the database of glycemic index (GI) of Chinese food.
METHODS
Food containing 50 g carbohydrate was consumed by 8-12 healthy adults after they have been fasted for 10 h and blood glucose was monitored for 2 h. Glucose was used as reference food. GI of food was calculated according to a standard method.
RESULTS
GI of 9 types of sugar and 60 kinds of food were determined.
CONCLUSION
Food GI is mainly determined by nature of carbohydrate and procession. Most of cereals and tubers produced in China have similar GI with their counterparts produced in other countries.
摘要
目的
测定中国产部分谷物和薯类的血糖生成指数（GI），以建立中国食物血糖生成指数数据库。
方法
8 - 12名健康成年人禁食10小时后食用含50克碳水化合物的食物，并监测2小时的血糖。以葡萄糖作为参考食物。食物的GI按照标准方法计算。
结果
测定了9种糖类及60种食物的GI。
结论
食物的GI主要由碳水化合物的性质和加工方式决定。中国产的大多数谷物和薯类与其他国家产的同类食物GI相似。
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